How to make bean paste mooncakes

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  1.One bite, full of bean paste filling, greatly satisfied my taste



2. Ingredients required: Inversion syrup, I cooked this 20 days in advance.I forgot the flour, water, and cooking oil when I took the photo.

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  3.Add photos of cooking oil, bean paste filling, and you can buy them

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  4.First pour the water and flour into a basin filled with invert syrup

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  5. Stir these three things evenly first, then add cooking oil

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  6.Knead the dough with your hands

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  7. Wrap the dough with plastic wrap and let it rest for about two hours.It’s time to rest and it’s getting dark

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  8.Sprinkle a little flour on the chopping board to prevent the dough from sticking.Knead the rested dough into a long shape and change it into a dough

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  9.Shape the dough and bean paste into balls of the same size.Mine is about 25 grams.You can choose the number of grams.There is no rule.

• 10. Flatten the dough with the palms of both hands, add the bean paste filling, and push the crust upwards until the mouth is rounded.Do not let it Air enters
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  11.Sprinkle a little flour on the grinding tool to prevent adhesion and difficulty in demoulding

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  12. Put the rolled ball into the grinding tool, turn it upside down on the chopping board, and compact the handle of the grinding tool to Set the shape and then unmold.At this time, preheat the oven at 180 degrees for 8 minutes

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  13.Place a baking sheet Use baking paper, place the unmolded mooncakes neatly on the baking tray, and sprinkle a little water evenly.This step is to prevent the mooncakes from cracking during baking

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  14. Enter the oven and bake the middle layer at 200 degrees for 8 minutes to allow the mooncakes to take shape.Take them out and brush the surface with egg wash

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  15. Take it out when the time is up.You don’t have to wait until it’s cool before eating.After it’s cool, cover it with plastic wrap and wait until the oil returns and becomes soft.You can eat it